Pumpkin Apple Bread

Recipe courtesy of Happy8-13-05

*recipe makes 2 9-BY-5-INCH loaves, or 24 muffins*

FOR TOPPING
1 tablespoon all-purpose flour
5 tablespoons of sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened

FOR BREAD
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-ounce) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (2
cups)

MAKE THE TOPPING:
Blend together flour , sugar, cinnamon, and butter in
a small bowl with your fingertips until mixture
resembles coarse meal.

MAKE THE BREAD:
Put a rack in middle of oven and preheat oven to 350
F.  Butter two 9-BY-5-inch loaf pans or two 12 cup
muffin trays.

Sift together flour, salt, baking soda, cinnamon,
nutmeg, cloves, and allspice into a medium bowl.
Whisk together pumpkin, oil, sugar, and eggs in a
large bowl.  Add flour mixture, stirring until well
combined.  Fold in apples.

Divide batter between buttered loaf pans.  Sprinkle
half of topping evenly over each loaf.  Bake until a
wooden pick or skewer inserted in center of bread
comes out clean, 50 to 60 minutes.

Cool loaves in pan on a rack for 45 minutes, then turn
out onto rack and cool completely, about 1 hour.